Taxonomy[ edit ] Calocybe indica was formally described in , from material collected in Calcutta. The authors—botanists R. Purkayastha and Aindrila Chandra—had noted it to be a popular mushroom in markets in West Bengal. They placed it in the section Calocybe of the genus Calocybe, noting that it appeared closely related to and was similar morphologically to Calocybe gambosa , from which it differed by having slightly larger oval spores, and a stouter mushroom.
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Corresponding author. This article has been cited by other articles in PMC. APK2 is provided in this review. However, no commercial cultivation was made until Krishnamoorthy rediscovered the fungus from Tamil Nadu, India and standardized the commercial production techniques for the first time in the world. A comprehensive and critical review on physiological and nutritional requirements viz.
Innovative and inexpensive methods developed to commercially cultivate milky white mushrooms on different lignocellulosic biomass is also described in this review.
The composition profiles of milky white mushroom, its mineral contents and non-enzymatic antioxidants are provided in comparison with button mushroom Agaricus bisporus and oyster mushroom Pleurotus ostreatus.
Antioxidant assay results using methanol extract of milky white mushroom has been provided along with the information about the compounds that are responsible for flavor profile both in fresh and dry mushrooms. Milky white mushroom extracts are known to have anti-hyperglycemic effect and anti-lipid peroxidation effect. The advantage of growing at elevated temperature creates newer avenues to explore milky white mushroom cultivation economically around the world, especially, in humid tropical and sub-tropical zones.
Because of its incomparable productivity and shelf life to any other cultivated mushrooms in the world, milky white mushroom could play an important role in satisfying the growing market demands for edible mushrooms in the near future. By the year the global population is expected to reach 9 billion and during it could be 20 billion [ 1 ]. Shortage of food and diminishing quality of human health will be growing concerns because of the population increase and urbanization, with a concomitant reduction in arable land.
Converting lignocellulosic agricultural and forest residues into protein-rich mushrooms is one of the most economically viable and sustainable biotechnology processes to address world food demand, especially protein demand [ 2 ]. Consumption of edible fungi to fulfill human nutritional needs has been a common denominator in the history of mankind [ 3 , 4 ].
Milky white Calocybe indica var. APK2 is one of such mushroom varieties Fig. Over a decade, commercial production of this mushroom variety has assumed greater impetus in India, uplifting rural livelihood [ 6 ].
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